Recipe from NYT by David Tannis

I love his simple approach to food.  This sounds like such a great alternative to sweet breakfast foods, and a different use for greens.  The original recipe used spinach, I chose chard, but you could use whatever greens you want.

For the toasted Oat and Nut Topping:

1/4 cup Oats

1/4 cup slivered, raw Almonds

1/4 cup Pumpkin Seeds

1/4 cup Hemp Seed or Sunflower Seeds

1/4 tsp Salt

1 tsp Extra Virgin Olive Oil

For the Oatmeal:

1/2 cup Oats

Salt and Pepper

1 TB Extra Virgin Olive Oil

1 stalk Spring Garlic, finely diced

Pinch of crushed Red Pepper

5 oz Chard leaves, washed, drained and chopped

Plain full fat Yogurt, preferable Bulgarian Yogurt, for garnish


Heat the oven to 350 F.  Make the toasted oat and nut topping: Mix the oats, almonds, pumpkin and hemp seeds together in a small bowl with salt and olive oil. Transfer to a baking sheet and bake for 10 minutes, or just until fragrant and lightly toasted. Make the oatmeal: In a small saucepan, bring 1 cup water to a boil, then add the oats and a pinch of salt.  Reduce to a low simmer, cover, and cook for 20 minutes.  Stir occasionally. Turn off the heat, cover pot, and let steam for an additional 10 minutes.  Meanwhile, prepare the greens: Heat about 1 TB of olive oil in a medium skillet over medium-high heat.  Once the oil begins to shimmer, add the garlic and crushed red pepper.  Don’t let the garlic burn.  Then add the greens, salt to taste, and cook to wilt.  Place the oatmeal in the bowl, surround with greens and pan juices, and garnish with about 1 TB toasted oat and nut topping.  Finish with a dollop of yogurt and freshly ground pepper.  Sprinkle with a little salt and a drizzle of olive oil if desired.  Store extra topping in an airtight contain er at room temp.  Keeps for about two weeks.